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vermicelli-noodle-bowl-recipe

Vermicelli Noodle Bowl

A refreshing and light vegan noodle bowl perfect for any meal.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Vietnamese
Servings: 4 servings
Calories: 300 kcal

Ingredients 

Main Ingredients

  • 200 g Vermicelli noodles dried
  • 1 cup Carrots julienned
  • 1 cup Cucumber julienned
  • 1 cup Red cabbage shredded
  • 1 cup Bean sprouts
  • ¼ cup Fresh mint chopped
  • ¼ cup Fresh cilantro chopped
  • ¼ cup Peanuts chopped

Dressing

  • ¼ cup Soy sauce or tamari for gluten-free
  • 2 tablespoon Rice vinegar
  • 1 tablespoon Lime juice freshly squeezed
  • 1 tablespoon Maple syrup
  • 1 teaspoon Sesame oil
  • 1 clove Garlic minced

Instructions 

  1. 1. Cook the vermicelli noodles according to the package instructions. Drain and set aside.
  2. 2. In a large mixing bowl, combine the carrots, cucumber, red cabbage, bean sprouts, mint, and cilantro.
  3. 3. In a small bowl, whisk together the soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, and minced garlic to make the dressing.
  4. 4. Add the cooked noodles to the vegetable mixture and pour the dressing over the top. Toss everything together until well combined.
  5. 5. Serve the noodle bowl topped with chopped peanuts. Enjoy!

Nutritional Value

Calories: 300kcal | Carbohydrates: 50g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 400mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3000IU | Vitamin C: 30mg | Calcium: 80mg | Iron: 2mg

Keywords

Noodle Bowl, Vegan
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